16 ounces Greek yogurt strained
1 small cucumber
3 cloves garlic minced
2 – 3 tablespoons lemon juice or red wine vinegar
3 tablespoons extra virgin olive oil
sea salt & pepper
Start by straining the yogurt. If you have not tasted the yogurt in Greece it is much richer and creamier then ours in the US. I place my yogurt in a fine mesh strainer over a bowl and place in the refrigerator for at least one hour.
Peel and grate the cucumber using a box grater. Place the cucumber on paper towels and press out all the liquid. You may need to change the paper towels a few times.
In a medium bowl add the yogurt, cucumber, garlic, lemon juice, olive oil, salt and pepper, stir until well combined. Taste and adjust seasoning to your liking. Add some chopped fresh dill.
Serve in a bowl and drizzle some nice EVOO over the top. I like to sprinkle some flaked sea salt on top and garnish with fresh dill or parsley.